Vegetarian Zucchini Soup with Tomato Juice

A wonderful vegetable cream soup. Give it a try — you'll love it! It's even better the next day.

The soup is very creamy, and you can purée it if you like.

Recipe author

Servings:

Zucchini

Potatoes

Onion

Carrot

Tomato juice

300

Vegetable oil

100

Water

1.5

Garlic

Table salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 1 g

Fats 22 % 2 g

Carbohydrates 67 % 6 g

45 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

The ingredients.
Step 2:

Peel the potatoes and cut them into eighths.
Step 3:

Heat the oil in a large pot.
Step 4:

While the potatoes fry,
Step 5:

slice the carrot.
Step 6:

Fry the carrot together with the potatoes.
Step 7:

Chop the onion.
Step 8:

Fry the onion with the rest of the vegetables.
Step 9:

Slice the zucchini.
Step 10:

Fry all the vegetables together.
Step 11:

Boil the water and pour it over the vegetables.
Step 12:

Pour in the tomato juice and season with salt and pepper (optional). Cook over high heat until the soup reaches the consistency you want. Just before serving, season with garlic and, if you like, a handful of fresh herbs.